Cauliflower Alfredo with Roasted Butternut Squash Pasta
Enjoy a creamy Cauliflower Alfredo with Roasted Butternut Squash Pasta using Ripple Unsweetened Original Milk for a delicious and dairy-free dinner.
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Ingredients
- 8 cups water or vegetable broth
- 5-6 cups cauliflower florets
- 1 cup Ripple Unsweetened Original Milk
- 1 tbsp salt
- 1 tsp garlic powder
- dash nutmeg
- 1/2 cup vegan parmesan
- 1 ½ lb butternut squash, diced
- neutral oil
- salt
- pepper
- 5-10 sage leaves
- 1/4 cup neutral oil
- 16 oz dried pasta of choice
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